Multi-Grain Mini Loaf

I know now that people invent new things to get away with being lazy. My mom told me that she didn’t wanna cut the long loaf of breads I usually make. So here we are with individual portions, perfect for breakfast!!!

A Ingredients
Bread flour           200 g
Milk                       40 g
Water                    40 g
Eggs                        1 piece
Salt                        ½ teaspoon
Sugar                    40 g
Dry yeast                1 teaspoon

B Ingredients
Butter                                              10 g
Cream cheese                                 10 g
Pumpkin seeds                               10 g
Walnuts                                          10 g
Raisins, soak in water 5 min, drain   30 g

C Ingredients
Flax seeds                    2 teaspoon
Oats                             2 teaspoon
Almond slices               2 teaspoon
Wheat bran                  2 teaspoon
Wheat germ                  2 teaspoon

Directions:
1. Measure C Ingredients into a bowl, toast in a dry frying pan, around 3 minutes until fragrant.
2. Place A and C ingredients into the mixing bowl of a dough mixer, beat at low speed until incorporated and turn to medium speed, when all the dough are picked up from the bottom of the mixing bowl, add the butter and cream cheese. When the dough’s elastic and developed think layers of gluten, add the pumpkin seeds, walnuts, and raisins. Cover with wet towel and let rise 60 minutes until double. Take the dough out, punch down and seal and roll the dough into a ball, cover with wet towel, let rest 20 minutes. Then divide dough into 6 equal portions, roll up, covered with wet towel and rest 20 minutes.
3. Roll the dough out flat, roll up from the short end, pinch and roll the dough into a sealed ball, cover with wet towel and let rise 20 minutes, slice the top of bread, then cover with wet towel again and let rise an additional 15-20 minutes.
4. Preheat oven 350F。Brush dough with egg wash, bake for 14-16 minutes until golden brown.

Serving: 6